Vegetable Pulao

Vegetable Pulao:

Delicious veg pulao is a comfort food as well as satisfying with mildly flavoured aromatic rice combination + Raitha

In vegetable pulao rice should not  stick each other  to avoid this sticking nature   we can either soak or fry rice before cooking .

Spices like cinnamon, cloves and bay leaf is optional instead of these  you can use ginger and Garlic paste and Season with Fennel seeds and Cumin seeds.

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Ingerdients:

1 cup Basmati Rice (long grained rice) serves 4 person
1 medium Onion, chopped
1 small Tomato, chopped
1/4 cup Green Peas (mutter), fresh or frozen
3 tablespoons finely chopped French Beans
1/4 cup finely chopped Carrot
1 small piece of Bay (Leaf optional)
1-inch piece of Cinnamon-(optional)
2 Cloves(optional)
1/4 teaspoon Garam Masala Powder
1/8 teaspoon Turmeric Powder
1/2 teaspoon Red Chilli Powder
2 tablespoons finely chopped Coriander Leaves
2 tablespoons Oil
1 teaspoon Ghee
1 cup Water+1 cup coconut milk, or two cups water
Salt -1 tsp

To grind:

Fennel seeds-1 tsp

Cumin seeds-1/2 tsp

Green chilli-5 nos

Mint leaves handful

Ginger Garlic paste 1 tsp

Grind all ingredients coarsely.

Method:

1.Wash and soak basmathi rice for 15 minutes.

2.Heat pan with  ghee and oil together  or in a pressure cooker  on low flame. Add bay leaf, cinnamon, clove OR Cumin seeds and Fennel seeds,  sauté for 30 seconds. Add onion and sauté until it turns light brown or for approx. 2 minutes.

3.Add Curry leaves+ chopped vegetables and saute for 3 minutes,Now add tomato and salt with it saute for more 1 minutes.

4.Now add ground paste and saute until raw smell changes.

5.Add  soaked rice stir all together for a minute  mix  turmeric powder, and red chilli powder.

6.Add 1 cup water and 1 cup coconut milk, this is optional or you can use 2 cups water.

7.Close lid and cook for 1 whistle in medium flame and 1 in low flame. (by simmering the stove)

8.When steam releases open the lid carefully mix  the rice . Transfer it to a serving bowl and garnish with fresh coriander leaves and Fried cashews.

Serve hot with Onion cucumber Raitha.

 

 

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